Ready in 20 minutes these Copycat KFC Biscuitsare light and flaky, you will love these with jam, gravy or more butter.
These Copycat KFC Biscuits are a super simple, delicious side for any meal of the day! They’re incredibly easy to make and are perfect for meals year-round! I personally am partial to a nice hot biscuit on a cold winter morning during the holidays, but the best thing about these biscuits is that they’re so easy, you can have them whenever you want!
I am a huge sucker for breakfast, it is actually my favorite meal of the day. One of my favorites is homemade biscuits and gravy, with sausage and eggs! Yum. I am drooling just thinking about it. I mean check out the flaky layers.
These are the best biscuits that will ever come from your kitchen and they are so easy to make. These taste just like the biscuits from KFC but better because they are homemade.
I got this recipe, 12 years ago, but didn’t actually make it until 8 years ago. Since then I have never, ever made a breakfast that used frozen or refrigerated biscuits, as these are just as easy. Now, I can’t say we haven’t ever had those… store-bought ones….my husband uses them when he is in charge. Needless to say, the kids have deemed me the biscuit champion.
I hope you enjoy this recipe for Copycat KFC Biscuits just as much as we have. And while you are checking out this recipe, I have included a collection of some of the most amazing bread, scones and biscuits recipes. You have got to check it out, mouthwatering, no carb-dieting recipes that range from sweet to savory. Enjoy! XOXO San
How do you make easy biscuits?
Preheat the oven to 415 degrees and line a baking sheet with parchment paper.
In a medium mixing bowl sift together flour, baking powder, sugar, cream of tartar, and salt.
Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs.
Add the milk and stir with a fork until the mixture comes together.
On a lightly floured surface pull out the dough and knead until it is smooth.
Roll out dough until it is ½ inch thick.
Cut out dough using a 3-inch biscuit butter, or you can cut into squares.
With remaining dough, reform and roll out to ½ inch and repeat until all the dough is used and made into biscuits.
Arrange biscuit dough on prepared baking sheet, and bake for 10-12 minutes, or until risen and a golden brown.
Serve immediately, or set on counter or serving dish until ready to serve.
Preheat the oven to 415 degrees and line a baking sheet with parchment paper.
In a medium mixing bowl sift together flour, baking powder, sugar, cream of tartar and salt.
Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs.
Add the milk and stir with a fork until the mixture comes together. On a lightly floured surface pull out the dough and knead until it is smooth.
Roll out dough until it is ½ inch thick. Cut out dough using a 3 inch biscuit butter, or you can cut into squares. With remaining dough, reform and roll out to ½ inch and repeat until all the dough is used and made into biscuits.
Arrange biscuit dough on prepared baking sheet, and bakefor 10-12 minutes, or until risen and a golden brown.
Serve immediately, or set on counter or serving dish until ready to serve.
Notes
recipe from Shauna Robinson, friend of a friend, of a friend of a friend, of my grandma’s
So there you have it: Southern biscuits have more butter and acidity (from the buttermilk), making them extra fluffy and flaky. While scones rely on richer, denser, ingredients like heavy cream and eggs to get a sturdy, yet crumbly, pastry. No matter which one you choose for breakfast, you can't go wrong.
Cold butter is the key to flaky, tender pie crusts, biscuits and scones. In the oven, the cold pieces of butter melt and create gaps that result in the layers essential to certain baked goods.
The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.
The best flour for making biscuits is White Lily flour. It's not available everywhere, so the next best thing is King Arthur All Purpose flour. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.
As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.
What's the Main Difference? The biscuit and scone share British heritage, quick bread status, and the basic foundation of flour, fat, and liquid. But as they evolved to what they are today, scone recipes use eggs, and biscuit recipes do not.
Biscuits are often slightly healthier than scones because they use less butter and sugar than scones. Both biscuits and scones contain flour, fat, dairy, and baking powder. Both of these treats fit into a healthy diet in moderation.
Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.
Additionally, the water in the melted butter doesn't evaporate in the same way as cold or frozen butter. The cold butter was better, yielding plenty of flakiness. But the best was the frozen butter, which made biscuits with the lightest, flakiest and softest texture, as well as with the highest rise.
Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.
Sugar gives sweetness, but it is also important in developing the texture of the biscuit. Dissolved sugar tends to inhibit starch gelatinisation and gluten formation and creates a biscuit with a more tender texture. Undissolved sugar crystals give a crunchy, crisp texture.
Our cookies didn't expand much from the rolled-up balls we put on the baking sheet. They also didn't brown as well as the other cookies. It doesn't take much—in this case, my mom and I added just 3/4 cup extra flour to the dough. The cookies tasted good, but were dry and definitely crumbly.
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
If these are American style biscuits, there's the taste of salt, the flavor of butter or other fat that gives the biscuit character, and then the crunchy, crumbly and soft textures of the thing.
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